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Recipes
Blueberry Oat Muffins
By dmg9548
"Oats and orange juice give these blueberry muffins extra texture and flavor
- 1/2 cup quick cooking oats
- 3/4 cup orange juice
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 egg, beaten
- 1 cup fresh blueberries
- 2 teaspoons white sugar
- 1/4 teaspoon ground cinnamon
French Potato Salad - Julia Child
By dmg9548
French potato salad is prepared while the boiled, sliced potatoes are still warm, so they will absorb the dressing
- 2 lbs. boiling potatoes (8 to 10 medium)
- 4 Tbsp dry white wine, or 2 Tbsp dry white vermouth
- 2 Tbsp stock or canned bouillon
- 2 Tbsp wine vinegar
- 1 Tsp prepared mustard
- 1/4 Tsp salt
- 6 Tbsp olive oil1 to 2 Tbsp minced shallots or green onion
- pepper
- 2 to 3 Tbsp chopped mixed green herbs or parsley
Roasted Brussels Sprouts with Toasted Almonds
By dmg9548
Roasting vegetables brings out their natural sweetness
- 20 oz uncooked Brussels sprouts, trimmed of outer tough leaves and cut in half lengthwise
- 2 Tbsp olive oil, extra-virgin
- 1 Tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsp sliced almonds, natural-flavor
Oven-Fried Zucchini Sticks
By dmg9548
Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat...
- Canola or olive oil cooking spray
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
- 2 large egg whites, lightly beaten
Creamed Spinach
By dmg9548
Heat oil in a large nonstick skillet over medium heat; add shallots and sauté until golden, about 2 minutes
- 3/4 tsp canola oil
- 3 Tbsp uncooked shallot(s), chopped
- 3/4 cup(s) uncooked scallion(s), sliced
- 12 oz fresh spinach, baby-variety (about 16 cups)
- 1/4 cup(s) low fat cream cheese, softened (2 oz)
- 3/4 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
Spooky Witches Fingers
By dmg9548
Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup whole almonds
- 1 (.75 ounce) tube red decorating gel
Perfect Roast Turkey
By dmg9548
Preheat oven to 325 degrees F (165 degrees C)
- 1 (18 pound) whole turkey
- 1/2 cup unsalted butter, softened
- salt and freshly ground black pepper to taste
- 1 1/2 quarts turkey stock
- 8 cups prepared stuffing
Roasted Brisket
By dmg9548
Preheat oven to 325ºF. Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots...
- 1 large onion(s), sliced
- 2 clove(s) garlic clove(s), minced (medium)
- 1 pound(s) baby carrots
- 5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)
- 2 1/2 pound(s) raw lean beef brisket, trimmed
- 28 oz canned crushed tomatoes
- 1 tsp paprika
- 3/4 tsp table salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp fresh lemon juice
- 2 Tbsp sugar
Turkey Sausage & Arugula Pasta
By dmg9548
1. Bring a large pot of water to a boil
- 12 ounces whole-wheat short pasta, such as shells or twists
- 8 ounces hot Italian turkey sausage links, removed from casings
- 3 cloves garlic, chopped
- 8 cups arugula, or baby spinach
- 2 cups halved cherry tomatoes
- 1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Roasted Fingerling Potatoes
By dmg9548
Preheat oven to 400°F. In a small roasting pan, combine potatoes, garlic, 1/4 cup of broth, rosemary, salt and ...
- 12 oz uncooked potato(es), fingerling, well-scrubbed, sliced in half lengthwise
- 1 clove(s) (medium) garlic clove(s), minced
- 1/2 cup(s) canned chicken broth, divided
- 1 Tbsp rosemary, fresh (plus extra sprigs for garnish)
- 1/8 tsp kosher salt, or to taste
- 1/8 tsp black pepper, or to taste